Coated snack products

Abstract

The invention relates to a coated snack product, and to a method for the preparation thereof. According to the invention, a snack product is prepared by coating a core with a least two coating layers, while a coating layer of a dough material located further inwards expands more strongly than an outer coating layer; the outer coating layer is broken on a part of the surface of the core; thereupon, the thus coated core is heated.

1. A method for preparing a snack product comprising
 coating a core with at least two coating layers, wherein an outer coating layer is thicker than a coating layer located further inwards, and further wherein said coating layer located further inwards is prepared of a dough material that expands upon heating; 
 weakening at least the outer coating layer over a part of the surface; and 
 thereafter heating the thus coated core such that the coating layer located further inwards expands and emerges through the outer coating layer at the location of the weakening. 
 
     
     
       2. A method according to  claim 1 , wherein the coating layer located further inwards is exposed along an edge of the weakening. 
     
     
       3. A method according to  claim 1  wherein all coating layers are weakened such that upon heating, a part of the surface of the core is exposed. 
     
     
       4. A method according to  claim 3  wherein after heating, at least 5% and at most 50% of the surface of the core is exposed at the location of the weakening. 
     
     
       5. A method according to  claim 1  wherein at least the outer coating layer is weakened by breaking it. 
     
     
       6. A method according to  claim 5 , wherein at least the outer coating layer is broken through cutting into, cutting loose or cutting out a part of the outer coating layer. 
     
     
       7. A method according to  claim 1  wherein the outer coating layer is weakened along a predetermined pattern. 
     
     
       8. A method according to  claim 1  wherein the outer coating layer is not expandable. 
     
     
       9. A method according to  claim 1  wherein heating takes place at a temperature between 125 and 200° C. 
     
     
       10. A method according to  claim 9 , wherein heating is done by deep-frying. 
     
     
       11. A method according to  claim 1  wherein the core consists of peanut, peanut-agglomerate, nut, fruit or dried fruit, cake, bread or a different food fragment. 
     
     
       12. A method according to  claim 1  wherein the dough material of the coating layer located further inwards contains starch, which starch is selected from the group of pre-gelatinized waxy maize flour, native waxy maize flour and pre-gelatinized sticky rice flour, and combinations thereof. 
     
     
       13. A method according to  claim 1  wherein said coating layers are coloured differently. 
     
     
       14. A coated snack product prepared by the method according to  claim 1 . 
     
     
       15. A method according to  claim 2  wherein after heating, at least 5% and at most 50% of the surface of the coating layer located further inwards is exposed at the location of the weakening. 
     
     
       16. A method according to  claim 1 , wherein said weakening is done by applying the outer coating layer thinner locally over said part of the surface. 
     
     
       17. A method according to  claim 1 , wherein said coating layer of a dough material located further inwards is more strongly expandable than said outer coating layer. 
     
     
       18. The method of  claim 1  wherein said coating layers are applied by spraying. 
     
     
       19. A snack product comprising a core provided with at least two coating layers, wherein at least an outer coating layer is weakened along a predetermined pattern over a part of the surface, and wherein at least one coating layer located further inwards comprises dough material, wherein, through heating, a coating layer located further inwards has expanded more strongly than the outer coating layer in a manner such that a part of the coating layer located further inwards is exposed along the edge of the pattern. 
     
     
       20. A snack product according to  claim 19 , wherein at least an outer coating layer is broken along said predetermined pattern over a part of the surface. 
     
     
       21. A snack product according to  claim 19 , wherein all coating layers are weakened over a part of the surface of the core in a manner such that a part of the surface of the core is exposed. 
     
     
       22. A snack product according to  claim 19 , wherein the coating layer located further inwards is applied in an amount that is approximately equal to or smaller than the amount in which the outer coating layer is applied, such that the outer coating layer is thicker than the coating layer located further inwards. 
     
     
       23. A snack product according to  claim 19 , wherein said coating layers are of different colors.